Potstickers
Yield: 35 to 40 potstickers
These homemade Pork Potstickers feature a flavorful pork and cabbage filling. They're pan-fried and steamed to perfection, for golden crispy bottoms and a tender juicy filling. Enjoy them with an easy soy & vinegar dipping sauce as an appetizer or main entree!
Ingredients
for the potstickers:
- ½ pound ground pork
- 1 cup finely chopped cabbage
- 2 green onions finely chopped
- 2 cloves garlic minced
- ½ tablespoon minced ginger
- 1½ tablespoons rice vinegar
- ½ tablespoon oyster sauce
- ½ teaspoon cornstarch plus more for dusting pan
- ⅛ teaspoon black pepper
- 1 12-ounce package round potsticker wrappers (35 to 40 wrappers)
- 2 tablespoons peanut or vegetable oil
- ⅔ cup low sodium chicken broth
for the dipping sauce:
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 teaspoons honey
- 2 teaspoons chili garlic sauce
- 2 teaspoons sesame oil
- 1 green onion minced
- 2 teaspoons minced ginger
Instructions
- For the potstickers: In a medium bowl, combine the pork, cabbage, green onion, garlic, ginger, rice vinegar, oyster sauce, cornstarch, and black pepper.
- Place a rounded teaspoon of pork mixture onto the center of a potsticker wrapper. Have a small bowl of water near and dip your finger into it. Run your wet finger around the outer perimeter of the potsticker wrapper. Place a clean kitchen towel over the package of wrappers to keep them from drying out.
- Fold the wrapper over the pork mixture to form a half-moon.
- Then make small folds along the curved edge, to form pleats, and press to seal each pleat between your thumb and index finger. Repeat until the curved edge is pleated/sealed.
- On a tray dusted with cornstarch (or lined with parchment paper), set finished potsticker down firmly, seam side up, so that it will sit flat. Repeat process until all potstickers are made.
- In a large, deep skillet that has a tight-fitting lid, heat 1 tablespoon of oil over medium-high heat. Swirl the oil to evenly coat the bottom of the pan. Add half the potstickers (do not overcrowd - if your pan is not big enough to hold half the potstickers comfortably, then split them into 2 batches instead), seam side up, and cook until bottoms are golden brown, about 3 to 4 minutes. Add 1/3 cup of chicken broth, then reduce heat to low and cover the pan. Cook until potstickers are tender and broth has evaporated, about 6 to 8 minutes.
- Remove to serving platter and repeat the cooking process with the remaining potstickers. Serve hot with prepared soy & vinegar dipping sauce, soy sauce, or sweet chili sauce.
- For the soy & vinegar dipping sauce: In a small bowl, stir together all dipping sauce ingredients.
Video
Notes
Tip: Because potstickers can be time consuming to make, I always double the recipe and freeze half of them. Simply spread uncooked potstickers on a pan dusted with cornstarch (or lined with parchment paper), and then cover with foil and freeze. Once they are frozen, transfer them to a freezer-safe container and freeze for up to 3 months. To cook, take them directly from the freezer into the pan, and increase the cooking time by about 2 minutes.
To store & reheat leftovers: Store any cooked leftover pork and cabbage potstickers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop for best results, though the microwave will work in a pinch.
Do NOT refrigerate uncooked potstickers. The filling's moisture will seep into the delicate wrappers and make the dumplings soggy.
Nutrition Information:
Serving: 1 Calories: 105kcal Carbohydrates: 4g Protein: 7g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 5g Cholesterol: 19mg Sodium: 366mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.